Strawberry Cream Pie

By Foodiewife

Ingredients

• 1 9-inch baked pastry shell
• 1/2 cup slivered blanched almonds, toasted (Jesse doesn’t like nuts so I left them out, but I bet they’d be great in here.)
• 1 recipe cream filling (below, make first)
• 2 1/2 cups fresh strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• Few drops red food coloring (This is not needed, tastes bad, and I never use it.)

Details

Adapted from thecookingphotographer.com

Preparation

Step 1

Cover bottom of cooled pastry shell with nuts. Fill with chilled Cream Filling. Halve two cups of the strawberries. Pile atop filling.

Glaze: Crush remaining ½ cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch: gradually stir in berry juice. Cook, and stir until thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired.

Cream Filling
(for Strawberry Cream Pie)
Really? I thought it was for Date Pinwheels 30 pages away. Sorry, the sarcasm seems to be oozing out of me today. I think I need a piece of pie.

½ cup sugar
3 tablespoons cornstarch
3 tablespoons enriched flour
½ teaspoon salt
2 cups milk
1 slightly beaten egg
½ cup heavy cream, whipped
1 teaspoon vanilla

Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. (It will be very gelatinous after chilling.) Beat well; fold in whipped cream and vanilla.

Recipe from p77 of the "Better Homes & Gardens Dessert Cook Book", published 1960.